Gingerbread houses, gingerbread men, gingersnap cookies, candied ginger fruitcake and hot chai tea lattés spiced with ginger – is there anything that spells “winter holiday” like ginger? The warm smell of baking gingerbread is enough to set the soul on fire with heartwarming memories of family gatherings past. A holiday favorite, ginger is often paired alongside nutmeg, cloves and cinnamon to really spice up the season. In addition, ginger is also a mealtime favorite all throughout the year…

Ginger 101

Centuries ago, ginger was used primarily as a digestive aid, helping to calm upset stomachs and reduce nausea. In fact, ginger ale soda is often given by parents to kids with the flu to reduce nausea, as well as to help rehydrate them. Today, ginger is still used to help calm the stomach, but it is more often used as a culinary spice – and a tasty one at that. Ginger has a unique, pungent flavor that is unlike anything else.

Ginger hails from the Zingiberaceae family. The plant’s roots are either used fresh, or dried into the spice that you will find on your grocery store shelves. While many people believe that ginger is native to Asia, where it is served pickled alongside meals to cleanse the palate between courses, the best ginger is actually harvested on the tropical island of Jamaica.

Selection, Storage & Cooking

While there are several hundred varieties of ginger, most of us will only ever be introduced to one or two main varieties. Rather, the variety of ginger that you will most likely be exposed to is a choice between fresh, dried, pickled, preserved, candied and powdered. However, keep in mind that these different forms of ginger can taste very different, and shouldn’t be substituted for each other in dishes. Fresh ginger is very pungent, while dried ginger is fairly sweet with a hint of citrus. Fresh ginger is most often utilized like fresh garlic – in marinades, stir fries, sautéed dishes, and more. Powdered ginger, on the other hand, is very spicy and is best utilized in baked goods. Candied ginger is also used in baking for an even more powerful ginger flavoring.

Buying fresh ginger is fairly simple – just look for a firm root that is not at all withered and that gives off a pleasantly spicy aroma. Fresh, unpeeled ginger should last for about two weeks in the refrigerator or for up to six months in the freezer. When using fresh ginger in cooking, it is important to first peel away the rough outer root.

Ginger is a very tasty root, and an important spice, but it is not a significant source of calories or nutrients. Rather, ginger is most often prized for its unique flavor. Fortunately, as you will remember, uses for ginger go far beyond nutritional value, being used medicinally to calm upset stomachs, reduce nausea and aid in digestion. For more information about the use of ginger as a health supplement, read Ginger Root Extract.

Nutritional Benefits

- ½ ounce ginger -

Calories

10

Fat

0 g

Carbohydrates

2 g (0 g fiber)

Protein

0 g

Nutrient RDAs

46 mg potassium

2-3*

5 mg magnesium

1-2%

1 mg vitamin C

1.5%

*There is no RDA for potassium, but you need about 2,000-3,000mg/day

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Eating five servings of fruits and vegetables a day supplies your body with essential nutrition, and also helps keep calories in check. Just half an ounce of ginger counts as one serving, and adding ginger to your arsenal of healthy foods is a great way to aim for "5-A-Day." Get your Free Personalized Vitamin Profile today to find out which vitamins are right for your lifestyle, risk factors and nutrient needs. A healthy lifestyle begins with a healthy body, so don't leave your health to chance.